One-Bowl Applesauce Cake Recipe
It’s perfect for fall gatherings, holiday brunches, or anytime you need a comforting treat without the fuss.
Equipment
- Large Mixing Bowl
- Whisk or Spoon
- Loaf Pan (8½ x 4½-inch)
- Cooling Rack
- Measuring Cups and Spoons
Ingredients
For the Cake
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- 1 ¾ cups all-purpose flour
- 1 cup chopped walnuts (optional, but highly recommended for texture)
For the Glaze
- 1 cup confectioners’ sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
Instructions
Mixing the Batter & Baking the Cake
- Start by preheating your oven to 350°F (175°C). Grease and flour an 8½ x 4½-inch loaf pan, or use a nonstick baking spray with flour. Set it aside while you make the batter.
- In your large mixing bowl, whisk together the vegetable oil and granulated sugar until well combined. Add in the applesauce, eggs, and vanilla extract. Whisk until the mixture is smooth and slightly creamy. This forms the moist base of your cake.
- Sprinkle the salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger directly over the wet mixture. Stir until everything is evenly incorporated.Next, add the flour and gently fold it in with a spoon or spatula. Be careful not to over-mix—stop as soon as the flour disappears into the batter. Over-mixing can lead to a dense or tough cake
- Gently stir in the chopped walnuts. They add a perfect nutty crunch that balances the soft texture of the cake. If you’re not a fan of nuts, feel free to leave them out or replace them with raisins, dried cranberries, or chocolate chips.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.Pro tip: Start checking around the 50-minute mark. Every oven bakes a little differently, and you don’t want to overbake—it’ll dry out the cake.
- Once baked, remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then, unmold it and transfer it to a wire rack to cool completely before glazing. A fully cooled cake ensures the glaze sets beautifully instead of melting into the surface.
Making the Cinnamon Glaze & Decorating
- 1 cup confectioners’ sugar2 tablespoons milk or cream (start with 2; add more if needed)½ teaspoon vanilla extract¼ teaspoon ground cinnamonPinch of salt
- If the glaze is too thick, add more milk or cream 1 teaspoon at a time until it thins to your liking.If the glaze is too runny, add more confectioners’ sugar a tablespoon at a time until it thickens up.
- Once your cake is fully cooled, drizzle the glaze over the top using a spoon or small spatula. Let the glaze run down the sides naturally for that beautiful, rustic look.Optional: For extra flair, sprinkle a handful of chopped walnuts, a dusting of cinnamon, or even a pinch of nutmeg on top while the glaze is still wet.Let the glaze set for about 10–15 minutes before slicing.